Soak the lavender buds in the heavy cream and keep in refrigerator for 24-48 hours. When you are ready to make the frosting, beat the butter with the paddle attachment in your stand mixer. Add half the powdered sugar, then half of the cream mixture; repeat. Add honey and beat until desired consistency. Use the whisk attachment if you like a fluffier whipped frosting.

Raspberry Mascarpone Filling

– one 4 oz container mascarpone at room temperature

– 5 tbsp raspberry preserves, seedless

Mix! Easiest filling ever? I think so 🙂

Macaron Recipe (I used for both. Next time, I will dye the lavender shells to be, well… lavender.)

– 90 g. egg whites (been separated and in refrigerator for 3-5 days)

– 25 g. sugar

– 200 g. powdered sugar

– 110 g. almond meal

– 1/2 vanilla bean, scraped

Weigh all of your ingredients ahead of time.

In a stand mixer whisk the egg whites to a foam.

Gradually add the granulated sugar until you arrive at a glossy meringue with just barely stiff peaks. common mistake 1: do not over-beat the mixture or it will dry out.

Place the powdered sugar and almond meal in a food processor and pulse until very well mixed.

Add them to the meringue, add the vanilla bean seeds, give it a quick fold to break some of the air and then fold the mass carefully until the mixture falls into itself after 8-10 seconds. Give quick strokes at first and then slow down. The batter should fall back on itself and flatten.

Fill a pastry bag with a plane tip with the batter and pipe small rounds (really just 1 inch in diameter, I promise they spread!) onto parchment paper or silpat mat lined baking sheets. let the macarons sit out for 30 minutes to an hour until they develop a skin that is not sticky to the touch.

Preheat the oven to 300 degrees Fahrenheit and bake for 20 minutes on a silpat mat or parchment paper. Let cool completely before filling.